I justed started sous vide cooking thick cut (quarter inch or so

I justed started sous vide cooking thick cut (quarter inch or so) skin-on bacon (home made, dry cured with curing salt and my spice rub, then cold smoked for 2, 3 hours over apple wood). I’m going to cook it at 143F for 32, 33 hours, then deep fry it. It’s a side dish for the chicken fried steak, which I’m going to serve with pork sausage gravy and boiled baby potatoes.

To tide us over, today I’m thinking of making a pasta carbonara, with scratch-made pasta (maybe a linguine, or a fettuccine even), pancetta (cured pork belly), my own bacon (dry-cured, cold smoked pork belly), pancetta (cured pork belly), and guanciale (cured pork jowl), egg yolks and Pecorino Romano (aged sheep’s-milk cheese) and Parmigiano-Reggiano (aged unpasteurized cow’s milk cheese).

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